Cooking with Eggs

Eggs are a delicious, healthy addition to any meal, and a useful ingredient in cooking and baking. This article on cooking with eggs outlines some most popular options and methods.

Eggs 101

Eggs are tasty, nutritious and highly versatile, making them a common ingredient in many dishes and recipes. Most people think of eggs as a breakfast food, but you can fry, boil or poach them any time of the day to whip up quick, delicious meals for your family. Eggs are also a key ingredient in baking to help cakes rise and for creating coatings and glazes. In sauces and dressings and in dishes such as meatballs, eggs help bind the ingredients together and add richness to the flavour. And when it comes to your family's health, eggs are a great addition to a balanced diet. They're high in protein, a good source of vitamin D, A and B2, and contain only trace amounts of fat.

Eggs for Binding and Coating

The stickiness of eggs is perfect for attaching breadcrumbs or flour coatings to meat, poultry and fish. You can also coat chicken or fish with eggs before frying to give them a crispy, golden-brown look. When preparing recombined foods such as burgers or fish cakes, try using eggs as a binding agent. Simply add an egg to the mix, stir it in and the different ingredients will stick together more effectively. 
 

Using Eggs to Emulsify

Eggs also work well as an emulsifier in sauces or dressings with ingredients that normally don’t blend well. For example, the addition of egg to a mayonnaise recipe will help the oil and vinegar blend smoothly and remain that way. You should use a whisk to ensure the egg becomes evenly distributed throughout the mixture. You can use also use this trick when making cakes, cream puffs or ice cream.
 

Eggs as a Rising Agent

Whisking eggs in with your baking ingredients will help cakes and puddings rise. Air is trapped in tiny bubbles during the whisking process, and the egg proteins solidify during cooking to help prevent the bubbles from collapsing. 

Eggs for Glazing and Clarifying

Eggs are useful for giving pastries a golden brown appearance. Simply brush the pastries with beaten eggs and milk before cooking. You can also use eggs as a clarifying agent when preparing homemade stock. Just add raw egg whites to the mixture and stir frequently. The impurities will rise to the surface for easy removal.
 

Egg Buying and Storage Tips:

• When buying eggs, always take the carton at the back (or coldest part) of the refrigerator
• Open the carton and inspect the eggs for cracks; if you see any, move on to the next carton
• The expiry date should not be more than 30 to 60 days (depending on the brand) after the packaging date
• Unopened dry egg whites should be stored in a cool, dry place. After opening the package, store it in the refrigerator.
• Always tightly cover egg leftovers before storing them in the refrigerator and keep for no more than 2 to 3 days
Legal
This article is intended as general information. Always be sure to read and follow the label(s)/instruction(s) that accompany your product(s). Walmart will not be responsible for any injury or damage caused by this activity.

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